Food • Photography • Life
I love it when he gets so freaked out he has to hide on a shelf behind/above his dad. Not so scared (of the DustBuster) he has to totally hide, mind you, just scared enough to quake while keeping a wary eye on the noisy dog-killing monster. And his dad.
Schizophrenic Brooklyn leaves.
Tortilla rings like trees’ growth
This was a great side – sea beans, radicchio and slivered garlic sautéed in coconut oil. Yum. Made a great starch less side for a nice thick steak.
Hobbits in NYC
It’s Johnny! Spotted among other great murals in the Cobble Hill Theater.
Shocking pink fall foliage
Finger lime. Tastes like a slightly amped up regular lime, just with tiny pearls of limey goodness like caviar under the skin.
This time of year, my mind wanders to thick hearty bowls of mashed potatoes; warm and cozy, wrapped in nostalgia. White potatoes, semi-unfortunately, aren’t a part of the high nutrient payload way we are trying to eat these days.
On the plus side, Idaho’s best aren’t the only tubers that purée into loveliness. This mash won’t win any beauty contests, but it is good. Thinner than starchy potatoes, and (at least this version) not as silky, these mashed turnips are still something to be reckoned with. Stout in their own way, with ribbons of decadent butter, homey garlic and a little something extra from stock.
Full Of Flavor Root Veg Mash
1 lb. turnips, chopped into 1/4 to 1/2 inch cubes
1 Tbsp. butter
1/4 c. or less vegetable stock
1 tsp. granulated garlic
Salt & pepper to taste
Boil the turnips in a large pot of salted water 6-10 minutes or until tender. Drain and add to the bowl of a food processor with the butter and garlic. Let run, drizzling in vegetable stock until your desired consistency is reached. Salt & pepper to taste.
Serves 3 as a vegetarian, gluten-free, paleo-friendly fall side dish.
I’m not sure if this soap makes me want to do dishes more, but it *does* make me want to make sure the spout is aligned over the pretty part. Repeatedly.
Gastography 